Herby Pasta Carbonara
Ben and Barry make an herbaceous variation on a Classic Pasta Carbonara.
- 1 punnet cherry tomatoes
- 1 splash balsamic vinegar
- 4 small chicken breasts
- 350 grams dried spaghetti
- 1 clove garlic
- 2 tablespoons olive oil
- 2 slices white bread
- 1 handful pancetta
- 4 whole eggs
- 1 handful grated parmesan
- 100 milliliters double cream
- 1 bunch fresh parsley
- 1 lemon (zest)
- Boil a large pan of salted water and preheat the oven to 180°C.
- Halve the cherry tomatoes and toss with salt, pepper, and balsamic vinegar.
- Rub the chicken breasts with oil, salt, and pepper, and cook them on a hot griddle until slightly golden on each side.
- Place the chicken onto a baking tray and bake in the oven for 10 minutes to cook through.
- Add the pasta to the water and cook for 8-10 minutes or according to packet instructions until just cooked (al dente).
- Crush the garlic clove and slice before gently frying it in 2 tablespoons of olive oil with the diced pancetta until golden and crispy. Cut the bread into cubes.
- Scatter the bread cubes onto a baking tray and drizzle over with some olive oil, salt and pepper.
- Bake for 5 minutes, until crisp and golden.
- Blitz the eggs, half the parmesan, cream, and parsley in a blender.
- Drain the pasta and tear up the chicken.
- Return the drained pasta to the hot pan, away from the heat, and stir in the herby egg mixture.
- Season with salt and plenty of pepper.
- Pile the pasta in a big bowl and scatter over extra parsley, the lemon zest, and garlic croutons.
- Arrange the chicken and pancetta on one side and serve with a bowl of the cherry tomatoes.